Moms Best Pancakes Recipes
MY MOTHER'S PANCAKES
This recipe comes from a hand-written addition to my mother's Home and Garden cookbook (you know the one with the red and white checkers that used to be given as wedding presents back in the 50's). Her book is older than I am. Anyway this is simply the best pancake recipe I've ever tried. I have tried a few, but always come back to this one.
Provided by Joy
Categories Breakfast and Brunch Pancake Recipes
Time 18m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the brown sugar, white sugar, baking powder, milk, egg, olive oil, and vanilla extract. Stir in the flour 1/2 cup at a time until the batter reaches the desired thickness. The batter should look like cake batter (not too thin, but not too thick).
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 9.8 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 532.5 mg, Sugar 8 g
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MOM'S BEST PANCAKES
My mom invented this pancake recipe because of a sensitivity to baking powder. Beaten egg whites provide the leavening. They are great for a Sunday morning breakfast
Provided by dhimmelman
Categories Breakfast
Time 45m
Yield 12 large pancakes
Number Of Ingredients 6
Steps:
- Beat egg whites until stiff in a separate bowl. The stiffer you beat them, the fluffier the pancakes will be
- In larger bowl, mix together egg yolks, flour, milk sugar and vanilla. Mix until smooth.
- Gently fold in egg whites.
- Place a small amount of oil in a hot frying pan. I like to spread the oil around using a silicone pastry brush. You can also use a non-stick cooking spray.
- I use a large serving spoon to ladle the batter into the frying pan.
- Cook on one side until bubbles start to burst.
- Flip and cook for about one minute more.
- Keep already cooked pancakes warm in a 200 degree oven.
- Serve with your favourite syrup or topping.
Nutrition Facts : Calories 142.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 71.3, Sodium 48, Carbohydrate 19.4, Fiber 0.6, Sugar 1.3, Protein 5.9
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